Gluten Free Bagels (that actually taste good)

Gluten free flour mix: (I make a lot at one shot, so you can double or triple this)

1 1/2 cups almond flour

1 1/2 cups brown rice flour

1/2 cup white rice flour

1/4 cup non GMO cornstarch

1 tsp xantham or guar gum (optional)

Mix all ingredients together well with a whisk in a big bowl until throughly combined.

For bagels:

1 packet active dry yeast 2 1/4 teaspoons

4 ½ teaspoons coconut sugar

½ cup warm water (for yeast)

3 ½ cups gluten free flour mix

1 ½ teaspoons Himalayan salt

1 cup warm water (for dough)

olive oil, for brushing

1 egg (mixed with a bit of water for egg wash)

1 teaspoon of baking soda

Assorted Toppings

Instructions:

First, bloom the yeast. In a tall glass or measuring cup, pour yeast, sugar, and ½ cup of warm water. Cover with Saran Wrap. Leave it to rise and foam for 10 minutes. If it doesn’t foam after 10 minutes start again.

large bowl, whisk together the gluten-free flour and salt. Create a well in the middle of the dough, and add the yeast mixture. Now add the additional cup of warm water. Mix until you have a doughy consistency that isn’t too sticky. (You can add more flour or more water slowly if you’d like)

Knead for 2-3 minutes. Then brush a large bowl with the olive oil on all sides, and add the dough. Cover with Saran Wrap and a damp cloth and leave it to rise in a warm spot for 1 hour.

After the rise, bring a pot of water to boil, and add the baking soda, lower the heat to a constant simmer. Start to roll a golf ball sized piece of dough into a ball, pierce the dough right through the middle, creating a hole.

Carefully, making the hole bigger and shape the circle into a bagel shape.Preheat the oven to 425 degrees F. Carefully, using a slotted spoon to transfer the bagels, add them to the pot, four at a time.

Allow them to boil for 1 minute on each side, then using the spoon, remove to a parchment-lined baking sheet. Repeat with all bagels.Brush the bagels with the egg wash mixture, then add toppings of your choice!

Bake for 30 minutes or until golden brown. Then flip them and bake for an additional 5 minutes. Remove from oven and let it rest for 5 minutes before biting in. Enjoy!